“M, once a week, every week, in 2014″
Any time M can help cook, she’s ecstatic (even though she looks pretty darn serious about it in this picture). Her favorite part of helping is the ‘stir, stir, stirring’. Plain flour, nothing mixed yet. Whatever. Stir, Stir, Stir . Anyway, it’s about the cutest, messiest and slow moving thing you can think of. A dash of patience is always required on my part when she’s helping but she loves it so much, you just can’t refuse her.
One of the easiest things to let her add a little magic to is cookies. After watching an episode of Dr. Oz a few months ago, we switched to making our chocolate chip cookies with coconut sugar. Now, don’t get me wrong, I love the good doctor but I don’t always take my cooking tips from him. I don’t know why, something about this whole coconut sugar thing just made sense. Well that, and the fact that the day after watching this episode, I stumbled on the coconut sugar display at Trader Joes. As far as I can tell, the biggest difference with the sugar switch is the color of the cookies. They turn out a bit darker due to the deep brown color of the sugar. But, let’s be honest, who cares about that. Right?
What You Need ||
2/14 cups flour, 1 tsp. baking soda, 1 tsp. salt, 1 cup butter softened, 3/4 cup coconut sugar, 3/4 cup packed brown sugar, 1 tsp. vanilla, 2 eggs, 2 cups chocolate chips
What You Do ||
Preheat oven to 375, combine flour, baking soda and salt in a bowl and set aside. Add butter, coconut sugar, brown sugar and vanilla in your mixer and beat until creamy. Add your dry ingredient mix. Beat again until fully mixed. (I add about 6 spoonfuls of dough to my cookie sheet for M at this point. No chocolate chips for her!) Add chocolate chips.
Place mix on cookie sheets by the spoonful.
Bake for 9-11 min.